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MANNING VALLEY NATURALLY SKIRT STEAK STIR FRY WITH CASHEWS AND UDON NOODLES

Serves
4
Prep
20mins
Cook
20mins
DIFFICULTY
easy
Ingredients
  • 800g Manning Valley Naturally skirt steak, sliced very finely
  • 2 Tbsp sesame oil
  • 1 red onion, cut into wedges
  • 1 punnet shiitake mushrooms, sliced
  • 1 red capsicum, diced
  • 2 cups Brussels sprouts, leaves separated
  • 1 punnet baby corn, halved
  • 4 cloves garlic, sliced
  • 6cm piece ginger, cut into fine batons
  • 1 cup oyster sauce
  • ½ cup soy sauce
  • 1 cup beef stock
  • 2 Tbsp honey
  • juice of 2 limes
  • 400g ready-to-use udon noodles
  • 1 cup cashews, toasted and chopped
  • coriander sprigs, chilli and sliced Kaffir lime leaves, to serve
Method
  • Toss the beef in half the oil and fry in a wok over a high heat in batches, until browned. Set aside. Add the remaining oil to the wok and fry the onion, mushrooms, capsicum, Brussels sprouts, corn, garlic and ginger for 3 minutes. Set aside.
  • Pour the sauces, stock, honey and lime juice into the wok and bring to a boil. Add the noodles and mix well. Stir in the beef and vegetables, then toss to coat. Scatter with cashews, then serve with coriander, chilli and sliced Kaffir lime leaves.
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